15.2 oz box
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Artificial Strawberry Flavor Bits (Sugar, Corn Syrup, Yellow Corn Flour, Modified Corn Starch, Soybean Oil, Artificial Flavor, Colored With Red 40), Wheat Starch, Contains 2% Or Less Of: Canola Oil, Salt, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Distilled Monoglycerides, Natural And Artificial Flavors (Barley), Cellulose, Cellulose Gum, Dextrose, Xanthan Gum, Sodium Stearoyl Lactylate, Red 40, Citric Acid And BHT (Antioxidants).
Contains soybean and wheat ingredients. May contain milk ingredients.
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Pillsbury Moist Supreme® Strawberry Premium Cake Mix. Naturally and artificially flavored. Makes 24 cupcakes. Per 1/10 package: 160 calories. 0.5g sat fat, 3% DV. 360mg sodium, 15% DV. 19g sugars. Frosting not included. See nutrition facts for prepared product information. Partially produced with genetic engineering. Inspiration and tips at pillsburybaking.com. Made with 35% recycled fiber. Questions or comments? 1-800-767-4466.. Visit us at pillsburybaking.com. Bundt® is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN. ©The J.M. Smucker Company. Pillsbury, The Barrelhead logo and The Doughboy character are trademarks of The Pillsbury Company, LLC, used under license.
All you need: 1 cup water. 1/2 cup oil. 3 eggs. Substitutions: Eggs: use 1/4 cup of Greek yogurt. Or Oil: use 1/2 cup unsweetened applesauce. Baking instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundt® cake, coat entire pan. For cupcakes, use paper baking cups. 2. Beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco oil. 3. Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan size: 13x 9-inch - Bake time: 34 to 38 min. Pan size: two 8-inch rounds - Bake time: 34 to 38 min. Pan size: two 9-inch rounds - Bake time: 29 to 33 min. Pan size: Bundt® pan - Bake time: 39 to 43 min. Pan size: 24 cupcakes (1/2 full) - Bake time: 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
The J.M. Smucker Company
Orrville, OH 44667 USA